【Recipe】 This dish has many names, 咕噜肉 in Cantonese, Sweet and Sour Pork in English and 酢豚 in Japanese. It's one of my favorite but I find it quite a challenge to cook this dish because the pork ends up super hard, plus I don't really like deep-frying. So here's a #lazymamacookinghack version of 酢豚 - Japanese Black Vinegar Sweet and Sour Pork, non-deepfry and crispy outside, super soft and tender inside!? . Ingredients: ★thin-sliced pork belly (I use Kagoshima Kurobuta because it's the only pork I found in the market that doesn't have the unpleasant smell!) ★Piman (green pepper), onion, carrot (pre-microwave until semi-soft), black fungus (pre-soaked in warm water) . ❤︎Sauce 1 tbs of shoyu 1 tbs of sake 1 tbs of oyster sauce 3 tbs of black vinegar 3 tbs of ketchup Sugar (optional, I don't like sweet food so I opted this out) . Steps: 1. Lightly sprinkle salt and pepper on sliced pork 2. Loosely roll them up into a ball shape, seal the end with corn starch so they don't fall apart 3. Coat them with corn starch 4. Fry the pork balls in fry pan with oil on medium low heat until brown and looks crispy. Don't need too much oil because the fat in pork belly will fry itself ?. 5. Dish pork balls out and fry vegetables on medium high heat with the remaining oil in pan. I use kitchen towel to soak up the extra oil to cut off unwanted calories. 6. Once vegetables are half-cooked, return pork balls into pan, add ❤︎ and simmer on low heat until the sauce turns starchy. Don't need to add extra starch because the starch powder on pork balls will thicken the sauce. . Please do adjust the sauce condiment to your liking. I like mine quite sour so I used quite a lot of vinegar. For sweeter taste add sugar or ketchup! ^^ . Do let me know if you try out my recipe! ^^ #cheesiemade

cheeserlandさん(@cheeserland)が投稿した動画 - 2017/11/07 12:58:07